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1
Combine honey, yeast, and 2 cups warm (90F) water in bowl.
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2
Let stand 10 minutes, or until yeast foams.
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3
Add oil and salt.
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4
Stir in flour 1 cup at a time until dough forms ball.
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5
Turn out dough onto floured work surface, sprinkle with flour, and knead 15 minutes, or until dough is smooth and no longer sticks to hands.
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6
(Add more flour as needed.)
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7
Transfer dough to lightly oiled bowl.
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8
Cover with damp towel, and let rise 1 hour in warm place, or until dough doubles in size.
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9
Punch down dough, and let rise 1 hour more, or refrigerate overnight, if desired.
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10
(The second rising time makes for a less dense bread.)
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11
Line 2 baking sheets with parchment paper, or spray with cooking spray.
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12
Turn dough onto floured work surface, and knead in olives.
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13
Shape into 2 round loaves, stretching surface until smooth, then drawing excess dough together at bottom.
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14
Pinch seam at bottom of dough.
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15
Place on prepared baking sheets, and cover with damp towel.
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16
Let rise 30 minutes, or until doubled in size.
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17
Preheat oven to 400F.
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18
Bake loaves 45 to 50 minutes, or until well-browned on outside.
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19
Cool 20 minutes on wire rack.
